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A true dedication to grilling out certainly includes shoveling an f-ton of snow just to get to the grill! Awesome job.

What a great cook. The smoke ring is beautiful!

Continued... And inside: Very. Very. Tasty! Thanks for looking.

Continued... For the second one, I used black eyed peas, cheese, and a packet of the Hidden Valley Dry Ranch Mix: To the 14.5: At 165 internal: Continued...

For my third cook on my 14.5, I decided to go with no smoke and do a couple of fattys. For both, I used Gunnoe's whole hog sausage (no MSG) and and Oscar Mayer Thick Cut applewood smoked bacon. Each had a different filling... For the first one, I used potatoes, black olives, mushrooms, and...

Thanks Mike. The photos look as good as the description made them sound.

I can't see them either, but I am super interested - especially since you used a 14.5! The description sounds awesome,

Thanks for all of the awesome comments guys. Quick question for those in the know...I just found out about the #18 Throwdown. Can I use my photos from this thread as an entry over there? Being the new guy, I want to follow the rules - which I've read and don't see anything that says I cannot...

Here you go Peter... (BTW, love the SYF!) *** I also forgot to mention that I used a small bit of hickory and a bunch (as far as a "bunch" in relationship to a 14.5 WSM!) of peach wood. Umm Umm...

With a turnout like that, who needs one of those hamburger presses? I'd eat that any day of the week.

Awesome photos as usual. Love the "classic" Lite cans!

That's a great fatty Mike!

Great photos - love the memorabilia. Where did you get the floating rack for the ribs from?

Continued... And finally, plated on a Kings Hawaiian bun: Where-O-Where has this smoker been my whole adult life?! :wsm: Whew...If you've made it to the end, thank you for looking!

Continued... So while I was waiting for the beef to get to fork tender/fall apart, I decided to make some Ruben Pig Shots (thank you Mister Bob!) So while snacking on the RPSs, the chuckie cooked for another 2.5 hours and became awesomely done and I started shredding... And...

While late to the SB photo show, I figured I'd post my food photos while I still had the cook fresh in my mind. (As a little side note, I wanted to show the lip of the body that the lid sits on after only smoking the wings that I posted the photos of a few days ago. Pretty gunked up huh?!?)...

I'd like to have some of that chili today. Ummm....

That looks great Dave. :) I did some as well. Pictures later this evening...perhaps we should have made a poll about how many of us were doing PSB!!

Just to make the smoker itself a little more comfortable to reach. The 14.5 [I]Is[I] pretty short:)

Looks like the sacrifice proved worthwhile!